Buffalo Chicken Bacon Mozzarella Bombs (Print View)

Crispy panko-coated chicken bites filled with tangy buffalo, smoky bacon, and melted mozzarella. Fragrant, spicy, and irresistible.

# Components:

→ Fillings

01 - 8 oz mozzarella cheese, cut into cubes
02 - 3.5 oz cooked bacon, crumbled

→ Chicken Mix

03 - 1 lb ground chicken
04 - 1/2 cup buffalo sauce, divided
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon paprika
08 - Salt, to taste
09 - Black pepper, to taste

→ Coating

10 - 3.5 oz plain flour
11 - 2 large eggs, beaten
12 - 3.5 oz breadcrumbs (preferably panko)

→ For Frying

13 - Vegetable oil or canola oil, for frying

# Directions:

01 - Slice mozzarella cheese into bite-sized cubes. Wrap each cube with a portion of crumbled bacon and set aside.
02 - In a mixing bowl, combine ground chicken with 1/4 cup buffalo sauce, garlic powder, onion powder, paprika, salt, and black pepper. Mix until evenly blended.
03 - Take a heaping tablespoon of the chicken mixture and flatten it in your palm. Place a bacon-wrapped mozzarella cube in the center, then encase it fully with the chicken, forming a sealed ball. Repeat with remaining ingredients.
04 - Dredge each chicken ball in flour, dip into beaten eggs, then coat thoroughly with breadcrumbs.
05 - For frying: Heat oil in a deep pan to 350°F. Fry bombs in batches for 5-6 minutes, turning as needed, until golden brown and cooked through. For baking: Place bombs on a greased baking tray and bake in a preheated oven at 400°F for 18-20 minutes, or until crisp and cooked through.
06 - While hot, drizzle or toss the bombs with the remaining 1/4 cup buffalo sauce. Garnish with extra bacon crumbles if desired. Serve immediately.

# Expert Advice:

01 -
  • The combination of molten mozzarella and smoky bacon tucked inside spiced chicken creates an explosion of flavors in every bite
  • These freeze beautifully before cooking so you can always have partyready appetizers on hand
  • The crispy panko exterior gives way to tender juicy chicken making texture just as exciting as taste
02 -
  • Working with cold ground chicken makes shaping the bombs much easier so keep your meat chilled until ready to use
  • Make sure each bomb is completely sealed with no gaps where cheese could escape during cooking
  • Let fried bombs drain on a wire rack instead of paper towels to maintain that crispy crunch on all sides
03 -
  • Double the recipe and freeze half because these disappear faster than you expect
  • Use a small cookie scoop to portion the chicken mixture for evenly sized bombs that cook at the same rate
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